Fusilli Cacio E Pepe. Literal translation : Corkscrew shaped pasta with Cheese and Black Pepper. Enough said.
With a sauce made from just three ingredients – finely grated hard Italian cheese, freshly ground black pepper, and a small measure of cooking liquid, the secret to this traditional Roman dish is in the sauce. Who could have imagined that cheese, pepper and pasta water would create one of the most flavorful experiences in the enduring repertoire of Italian recipes?
This is Italian mac-n-cheese at its finest.
Though typically made using spaghetti and Pecorino Romano, I took a few liberties. First, I put a curly spin on it…more corners to collect cheese and pepper. Ya know what I’m sayin’?
And although Pecorino Romano is a favorite of mine, Parmigiano Reggiano ties for first in the best-loved hard cheese category (also, my crisper is busting at the seams with it), so Parmigiano, it was!
When preparing the cacio e pepe, I recommend that you have your cheese and pepper grated and ground and ready to go before draining the pasta. Once the fusilli is cooked to al dente, reserve two cups of cooking liquid, then drain the pasta quickly and add to a *warm pasta bowl. (*This is achieved by filling the ceramic or glass bowl that you’ll use for your pasta, with hot water, then just before the pasta is finished cooking, drain the bowl but do not dry it.)
Once the pasta is nestled in its cozy vessel, sprinkle your cheese, pepper and two-thirds cup cooking liquid over it and toss. If the fusilli seems a little dry, add more cooking liquid.
Divide the pasta among four bowls, sprinkle with more cheese, and watch the magic happen.
I promise you, you’ll never miss the butter and cream that you’re accustomed to seeing in gooey mac-n-cheese dishes. Besides, butter and cream deserve a day off every once in a while, too. And because they recognize this, the cheese and cooking liquid, good friends of butter and cream, are like, “We got you…you guys deserve a day off…go relax, just not in the sun.”
And you’ll feel like you have a day off when you experience the ease and simplicity of this historic delicious dish. But unlike the butter and cream – you can relax in the sun.
Buon Appetito!
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Fusilli Cacio E Pepe
- Yield: 4 1x
- Category: Dinner
Ingredients
- 1 lb. fusilli
- 2 cups cooking liquid (water the pasta was cooked in)
- 1 1/2 cups freshly grated Parmigiano Reggiano, plus extra for serving
- 2 Tbsp. freshly ground black pepper
Instructions
- Cook fusilli according to package directions until al dente.
- Fill a large serving bowl with hot water to warm the bowl.
- Just before pasta is finished cooking, drain the bowl but do not dry.
- Reserve 2 cups cooking liquid, then drain the pasta quickly and add to the warm bowl.
- Sprinkle 1 1/2 cups of cheese, ground pepper and 2/3 cup cooking liquid over fusilli and toss.
- If pasta seems dry, toss in more cooking liquid.
- Divide pasta among 4 bowls then sprinkle each with more grated cheese.
- Serve immediately with additional cheese for more sprinkling.
Forgot to pin?
CIAO!
I’ve had this delicious dish before. Thanks for reminding me that it’s been too long since I’ve made it. I love your spin on it! I also love your third image – the one with the peppercorns – gorgeous.
I’m glad I could serve as a reminder! It’s just too good! Thank you, my friend!
Cacio E Pepe is trely culinary alchemy. How can such simple ingredient come together so divinely? GREG
You’ve got that right! Culinary alchemy at its finest!! I love science. 🙂
OMG!! It is 11:31pm right now and I’m not even hungry but I need a bowl of this luscious Italian mac-n-cheese ASAP!!! Totally craving it now. Love the simplicity of this dish and your photos are so beautiful. I’m so jealous of your stringy cheese shot too because I can NEVER get a nice clear action shot like that. lol! 🙂
Thank you my friend! I’m always in the mood for this dish, too! Morning noon and night! Thanks for your sweetness, Karrie! Have a great day! 🙂
WOWZERS! This is definitely mac & cheese at its finest! I love how simple this is compared to how regular mac & cheese is made. That photo of the cheese pulling from the pasta has me drooling. I eat a lot of mac & cheese because of my toddler, so I will be making this recipe very soon! Thanks for sharing another delicious recipe. 🙂
Why thank you, Amanda! I must agree -this dish gets a WOWZERS everytime!! 🙂
What a wonderfully simple yet flavorful dish! I just love the pasta you used here and the cheese with the black pepper is spot on ?! Take care.
I love fusilli for both its heartiness and cuteness!;) Thanks, friend!!
You’ve done this dish – and Roma – proud. It’s simple but tricky to get it right – without making a gooey mess of things. Yours looks perfect and I love the nontraditional curly shape of that long pasta. Brava.
Awhhhh – you just made my day! To do this dish – and Roma – proud…. This, coming from you? Thank you so much, my friend!
Historic, easy and delicious? Sign me up… for just four servings or so. That’s a modest amount, right? 😉 Love the translation, love the ease of this recipe and LOVE the photos, as always. Annie, you continue to stun me every week with your gorgeous photography. That shot with the uncooked corkscrew pasta laid out… WOW. And that photo of the cheese stretching? Omigosh, just go ahead and excuse me while I faint from hunger. Meanwhile, a 3-ingredient sauce? It really doesn’t get any easier than that. Now all I need is a monogrammed Ciao Chow Bambina bib to wear while eating a HUGE bowl of this delicious fusilli! 🙂 Hope you have a marvelous weekend, friend. Pinning this! 🙂
Hey, friend! So happy you love this one! I love it, too! We’ll have no fainting from hunger! Get over here and I’ll make you a pound of pasta…that oughtta do it! And could you do me a favor? If you get that monogrammed bib – could you pick one up for me?! hahahah! Love that idea! Thanks for your sweet words, as always…and thanks for the pin!! xo